CN103740572A - Celery juice vinegar - Google Patents
Celery juice vinegar Download PDFInfo
- Publication number
- CN103740572A CN103740572A CN201310690308.9A CN201310690308A CN103740572A CN 103740572 A CN103740572 A CN 103740572A CN 201310690308 A CN201310690308 A CN 201310690308A CN 103740572 A CN103740572 A CN 103740572A
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- hours
- celery juice
- vinegar
- celery
- juice vinegar
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- 240000007087 Apium graveolens Species 0.000 title claims abstract description 26
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 26
- 235000010591 Appio Nutrition 0.000 title claims abstract description 26
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 25
- 239000000052 vinegar Substances 0.000 title claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 241000212324 Oenanthe <angiosperm> Species 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a celery juice vinegar, which comprises the following raw materials by mass percentage: 20-30% of water, 30-40% of wheat bran, 20-30% of sorghum, 10-15% of celery juice and 10-20% of pea. The invention also provides a preparation method. The celery juice vinegar can effectively keep the original mouthfeel of various raw materials, loss of the nutrition ingredients in the raw materials can be reduced, and the celery juice vinegar has certain benefits for reducing blood pressure and blood fats, so that the diet requirement and nutrition required by body health can be satisfied.
Description
Technical field
The present invention relates to a kind of celery juice vinegar, belong to food processing technology field.
Background technology
Along with social development, people are more and more higher for the requirement of diet, the health of self is also more and more focused on simultaneously, food need to be taken in the main source of energy every day as people, how to guarantee that the food of having can meet mouthfeel, can be rich in again the nutrition of various needed by human body, be the developing direction of present grocery trade.Existing celery juice vinegar technique is in the course of processing, and the mouthfeel of raw material can change, and the nutritive ingredient in raw material also can run off, and cannot meet the requirement of people's health diet, is unfavorable for the health of human body simultaneously.
Summary of the invention
The problem existing for above-mentioned prior art, the invention provides one and can effectively keep the original mouthfeel of raw material and nutritive ingredient in the course of processing, meets people's dietary requirements, is conducive to the celery juice vinegar of HUMAN HEALTH simultaneously.
To achieve these goals, the technical solution used in the present invention is: a kind of celery juice vinegar, the mass percent of its component is: water 20%～30%, wheat bran 30%～40%, Chinese sorghum 20%～30%, Sucus Oenanthes Javanicae 10%～15%, pea 10%～20%.
Said components is prepared into the method for celery juice vinegar, its concrete steps are:
First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5～2 hours; Add amylase, saccharification 10～12 hours at 40～45 ℃; Inoculation 1～1.1% yeast saccharomyces cerevisiae, 40～45 ℃ of bottom fermentations 180～192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220～240 hours at 40～45 ℃, afterripening fermentation 120～125 hours at 25～30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.
The invention has the beneficial effects as follows: compared with prior art, can effectively keep the original mouthfeel of various raw materials in celery juice vinegar, reduce the loss of nutritive ingredient in raw material simultaneously, thereby further meet people's dietetic requirement and healthy nutritional need.
Embodiment
Below in conjunction with embodiment, the invention will be further elaborated.
embodiment 1
A kind of celery juice vinegar, the mass percent of concrete component is: water 20%, wheat bran 30%, Chinese sorghum 30%, Sucus Oenanthes Javanicae 10%, pea 10%.
Said components is prepared into the method for celery juice vinegar, its concrete steps are:
First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5 hours; Add amylase, saccharification 10 hours at 40 ℃; Inoculate 1% yeast saccharomyces cerevisiae, 40 ℃ of bottom fermentations 180 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220 hours at 40 ℃, afterripening fermentation 120 hours at 25 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.
embodiment 2
A kind of celery juice vinegar, the mass percent of batching is: water 30%, wheat bran 30%, Chinese sorghum 20%, Sucus Oenanthes Javanicae 10%, pea 10%.Said components is prepared into the method for celery juice vinegar, its concrete steps are:
First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 2 hours; Add amylase, saccharification 12 hours at 45 ℃; Inoculate 1.1% yeast saccharomyces cerevisiae, 45 ℃ of bottom fermentations 192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 240 hours at 45 ℃, afterripening fermentation 125 hours at 30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.
embodiment 3
A kind of celery juice vinegar, the mass percent of concrete component is: water 25%, wheat bran 30%, Chinese sorghum 20%, Sucus Oenanthes Javanicae 15%, pea 10%.
Said components is prepared into the method for celery juice vinegar, its concrete steps are:
First fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 2 hours; Add amylase, saccharification 12 hours at 42 ℃; Inoculate 1% yeast saccharomyces cerevisiae, 45 ℃ of bottom fermentations 190 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 230 hours at 42 ℃, afterripening fermentation 120 hours at 28 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.
In the present invention, owing to before making, starting material being processed, be combined in the control to temperature and time in making processes simultaneously, thereby can effectively keep the original mouthfeel of various raw materials in celery juice vinegar, reduce the loss of nutritive ingredient in raw material, human body is reduced blood pressure and has certain benefit with blood fat, thereby further meet people's dietetic requirement and healthy nutritional need.
Claims (2)
1. a celery juice vinegar, is characterised in that, the mass percent of component is: water 20%～30%, wheat bran 30%～40%, Chinese sorghum 20%～30%, Sucus Oenanthes Javanicae 10%～15%, pea 10%～20%.
2. celery juice vinegar according to claim 1, is characterised in that, its preparation method concrete steps are: first fresh celery is cleaned dry and used hollander making beating, then use pressure filter to prepare Sucus Oenanthes Javanicae standby; In the ratio in said components, get wheat bran, Chinese sorghum, pea fragmentation, add water, gas steams gelatinization 1.5～2 hours; Add amylase, saccharification 10～12 hours at 40～45 ℃; Inoculation 1～1.1% yeast saccharomyces cerevisiae, 40～45 ℃ of bottom fermentations 180～192 hours; Add the Sucus Oenanthes Javanicae of component ratio, acetic fermentation 220～240 hours at 40～45 ℃, afterripening fermentation 120～125 hours at 25～30 ℃; After raw material maturation, drench vinegar, allotment, filters; 80 ℃ of pasteurizes 15 minutes, are packaged into finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310690308.9A CN103740572A (en) | 2013-12-17 | 2013-12-17 | Celery juice vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310690308.9A CN103740572A (en) | 2013-12-17 | 2013-12-17 | Celery juice vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103740572A true CN103740572A (en) | 2014-04-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310690308.9A Pending CN103740572A (en) | 2013-12-17 | 2013-12-17 | Celery juice vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103740572A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61268171A (en) * | 1985-05-24 | 1986-11-27 | Soken:Kk | Production of vinegar containing vegetable component extract |
| CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN1439709A (en) * | 2003-02-13 | 2003-09-03 | 张生俊 | Vegetables vinegar production |
| CN301871012S (en) * | 2011-08-30 | 2012-03-28 | 付克梧 | Plastic bottle (balsamic vinegar) |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
-
2013
- 2013-12-17 CN CN201310690308.9A patent/CN103740572A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61268171A (en) * | 1985-05-24 | 1986-11-27 | Soken:Kk | Production of vinegar containing vegetable component extract |
| CN1283689A (en) * | 2000-07-28 | 2001-02-14 | 孙庆琨 | Process for preparing spirulina rice rinegar |
| CN1439709A (en) * | 2003-02-13 | 2003-09-03 | 张生俊 | Vegetables vinegar production |
| CN301871012S (en) * | 2011-08-30 | 2012-03-28 | 付克梧 | Plastic bottle (balsamic vinegar) |
| CN103205356A (en) * | 2013-04-18 | 2013-07-17 | 魏巍 | Astragalus sinicus vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 刘卫华，李洪宝，马硕，等: "芹菜醋饮料的研究", 《2007中国中部地区农产品加工产学研研讨会论文集》, 31 December 2007 (2007-12-31), pages 12 - 14 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112275A (en) * | 2015-08-19 | 2015-12-02 | 山东鲁丰食品科技股份有限公司 | Mixed vegetable vinegar powder and preparation method thereof |
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Application publication date: 20140423 |
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| RJ01 | Rejection of invention patent application after publication |